Soft Manioc Polenta Recipes

SOFT POLENTA

Steps:

• Bring 3 cups water to a full boil in a heavy pot. Simmer the remaining water close by.
• Add the salt and rapidly stir the water with a whisk, creating a vortex. Continuing to stir constantly, add the polenta in a thin stream into the vortex.
• Continue to stir after all the polenta has been added, then lower the heat to a simmer rather than a boil.
• As the polenta thickens, replace the whisk with a long-handled wooden spoon.
• Add the 1 cup of remaining water and continue to stir. Break up any lumps with the back of the spoon pressed against the pot.
• Continue stirring the polenta, reaching to the bottom of the pot as necessary, until it gets thick and pulls away from the sides of the pot.
• Taste the polenta to test tenderness; add additional water if necessary. The polenta can take 15 to 60 minutes to cook properly, depending on its type.
• During the last 5 minutes of cooking, stir in the pepper and butter, then add the cheese.
• Remove from heat.
• If serving immediately, pour onto a large platter or into a bowl or individual dishes.

PIRAO (MANIOC POLENTA)

Steps:

• Bring the fish broth to a rapid boil, and stir in a little salt and pepper. Add the tomato paste, and stir to incorporate thoroughly. Sprinkle in the manioc flour, a little at a time, stirring vigorously and continuously until all the flour has been incorporated and the mixture has the consistency of soft ice cream. Serve immediately; like polenta, pirao gets stiffer the longer it sits.

CREAMY PARMESAN POLENTA

Steps:

• Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

SOFT MANIOC POLENTA

Steps:

• Bring fish bones, shrimp shells, tomatoes, onion, bell peppers, cilantro sprigs, parsley sprigs, lime juice, salt, garlic, plantain, and water to a boil in a 5- to 6-quart pot, then reduce heat and simmer stock, uncovered, until liquid is reduced to about 4 cups (vegetables will exude liquid as they cook), about 25 minutes.
• Pour stock through a fine-mesh sieve into a large bowl, discarding solids.
• If there is more than 4 cups, boil until reduced; if there is less, add water. If using stock right away, bring to a boil in cleaned pot; otherwise, chill, uncovered, until completely cooled, then cover.
• Add manioc flour in a thin stream to boiling stock, whisking constantly, then whisk in salt. Reduce heat to moderately low and cook, whisking, 1 minute. Stir in chopped herbs and let stand 2 minutes. Serve immediately.

SOFT POLENTA

Steps:

• In a heavy saucepan, combine the stock and cream, and bring to a boil. Add the nutmeg and salt. Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Fold in the cheeses. Serve immediately or reserve.
• To encourage polenta to come cleanly out of the pan, cook over medium heat. Run a spatula or wooden spoon around the sides of the pan to clean off the polenta. Do not stir, but wait and watch for a few seconds until a large bubble begins to form and pushes the polenta upward. Pour immediately into a warm dish.
• The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving. Grate a dusting of Parmesan over the top just before serving.

SOFT POLENTA

Steps:

• Add 4 1/2 cups water, 1 tablespoon salt and the olive oil to a medium saucepot and bring to a simmer over medium heat. Whisk in the cornmeal in a steady stream, until it is all incorporated and smooth.
• Reduce the heat to medium low and continue to cook at a simmer until the polenta is creamy and fully hydrated, 30 to 40 minutes.
• Take the saucepot off the heat and whisk in the butter and Parmesan. Season with additional salt and pepper. Transfer the polenta to a large serving bowl and serve.

SOFT POLENTA

Steps:

• Add the salt to 6 cups of water in a pot, and bring to boil over high heat. Very slowly sift in alternating handfuls of coarse and fine cornmeal, whisking constantly.
• Add the butter, reduce heat to low and stir with a wooden spoon until the polenta peels cleanly off the sides of the pot as it is stirred, about 20 minutes.
• Make a circle of coarse cornmeal 15 inches in diameter on a tablecloth, and spread the polenta over it to a thickness of 3/4 inch. Top with 4 cups of the beans and sausage and serve on the tablecloth.

QUICK-COOKING SOFT POLENTA

Steps:

• In medium saucepan over medium heat, bring 4 cups water to a boil. Add polenta in a slow steady stream, whisking continuously. Whisk until thickened and smooth, about 3 minutes. Remove from heat, add butter and cheese, and stir. Season with salt and pepper; serve warm.

HOW TO MAKE PERFECT POLENTA

Steps:

• Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
• Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
• Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

SOFT POLENTA

Steps:

• In a large saucepan over high heat, bring 4 cups water with 1 1/2 teaspoons salt and 1/8 teaspoon pepper to a boil. Very gradually, add cornmeal in a thin stream, whisking constantly until smooth. Reduce heat to medium-low; simmer, whisking often, until thickened, 8 to 10 minutes. Remove from heat; stir in butter until smooth.

BASIC SOFT POLENTA

Steps:

• Bring the stock to a boil in a medium sauce pan.
• Slowly add cornmeal to the pot whisking constantly to prevent clumping.
• Return to a simmer while continuing to whisk.
• Reduce heat to as low as possible, cover, and cook for 30-50 minutes stirring ever 2-4 minutes.
• Serve as is or pour polenta into a rectangular baking dish, chill for several hours to set the polenta, cut into wedges or circles, bake, sauté, or fry the pieces of polenta until golden brown and crisp.

SOFT POLENTA

Steps:

• Bring 6 cups water, 1/4 cup butter, and 1 teaspoon salt to boil in heavy large saucepan. Gradually whisk in polenta. Reduce heat to medium-low. Stir constantly until polenta thickens, about 5 minutes.
• *Quick-cooking polenta (precooked maize meal) is available at some supermarkets and at Italian markets.